Caramelized Rice Pudding with Raisins and Pistachios
This delightful dessert, inspired by the traditional Egyptian Mehallabia, combines the comforting texture of rice pudding with the rich flavors of caramelized crust and a hint of rose water. The pudding is infused with sweet raisins and crunchy pistachios, creating a perfect balance of flavors and textures. As it bakes, a golden crust forms on the surface, which adds a delicate caramel note when stirred into the pudding. Ideal for special occasions or a cozy evening at home, this dish is best enjoyed warm or chilled, showcasing its versatility. Note: Preparation time does not include refrigeration.
N/A
Servings
175
Calories
9
Ingredients
Ingredients
raisins
1/3 cup (soaked in hot water)
hot water
2 tablespoons (for soaking raisins)
long-grain white rice
1 1/8 cups (uncooked and ground)
sugar
3/4 cup (granulated)
cornstarch
3 tablespoons
hot milk
3 1/2 cups (at 140°F)
vanilla extract
1 teaspoon
pistachios
2 tablespoons (chopped)
rose water
2 teaspoons (or sprinkle of cinnamon instead)
Instructions
1
Preheat your oven to 400°F (200°C) and lightly butter a 9-inch baking dish.
2
In a small bowl, soak the raisins in hot water for about 10 minutes until plump. Drain and set aside.
3
Rinse the uncooked long-grain white rice under cold water until the water runs clear. In a blender, process the rinsed rice on high for about 5 minutes until it is finely ground.
4
In a medium saucepan, combine the ground rice, sugar, and cornstarch. Gradually add the hot milk while stirring constantly over medium heat. Continue to stir until the mixture thickens slightly, then reduce the heat and let it simmer for about 15 minutes.
5
Remove the saucepan from the heat and stir in the soaked raisins, vanilla extract, and chopped pistachios. Pour this creamy mixture into the prepared baking dish.
6
Bake the pudding in the oven for 40 to 45 minutes, or until a golden brown crust forms on top. Once baked, carefully stir the crust back into the pudding to incorporate its caramel flavor.
7
Allow the pudding to cool to room temperature, then sprinkle it with rose water or a dusting of ground cinnamon before serving. For a chilled dessert, refrigerate for 3 to 4 hours.
Nutrition Information
5g
Fat
30g
Carbs
3g
Protein
21
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Caramelized Rice Pudding with Raisins and Pistachios?
It is a delightful dessert inspired by traditional Egyptian Mehallabia that features a comforting texture, a rich caramelized crust, and a hint of rose water.
What inspired this rice pudding recipe?
This recipe is inspired by the traditional Egyptian dessert known as Mehallabia.
How many calories are in a serving?
Each serving contains approximately 175 calories.
What is the fat content of this dish?
There are 5g of fat per serving.
How many carbohydrates are in this pudding?
The dish contains 30g of carbohydrates per serving.
How much protein does this dessert provide?
This recipe provides 3g of protein per serving.
How much sugar is in the recipe?
The pudding contains 21g of sugar.
What type of rice should I use?
The recipe calls for uncooked long-grain white rice.
Do I need to prepare the rice before cooking?
Yes, you should rinse the rice until the water runs clear and then grind it in a blender for about 5 minutes until finely ground.
How do I prepare the raisins for this recipe?
Soak the raisins in hot water for about 10 minutes until they are plump, then drain them.
What temperature should the milk be when adding it to the rice mixture?
The milk should be hot, specifically around 140 F.
What is the purpose of the cornstarch in this recipe?
Cornstarch is used along with the ground rice as a thickening agent for the pudding.
How long does the rice mixture need to simmer?
After the mixture thickens slightly, it should simmer for approximately 15 minutes.
What temperature should the oven be set to?
Preheat your oven to 400 F (200 C).
What size baking dish is recommended?
A 9-inch baking dish is recommended for this recipe.
How long should the pudding bake?
The pudding should bake for 40 to 45 minutes or until a golden brown crust forms.
What should I do with the golden crust after baking?
Carefully stir the crust back into the pudding to incorporate its unique caramel flavor.
When should I add the rose water?
Sprinkle the rose water over the pudding after it has cooled to room temperature.
Can I substitute rose water with something else?
Yes, you can use a dusting of ground cinnamon instead of rose water.
How long should I refrigerate the pudding if I want to serve it cold?
For a chilled dessert, refrigerate the pudding for 3 to 4 hours.
Can this pudding be served warm?
Yes, the dish is versatile and can be enjoyed both warm or chilled.
Are there any nuts in this recipe?
Yes, the recipe includes 2 tablespoons of chopped pistachios.
Does the preparation time include refrigeration?
No, the preparation time does not include the time needed for refrigeration.
How many total ingredients are needed?
There are 9 ingredients in total for this recipe.
Is there any fiber in this dessert?
The nutritional information for fiber is not available (null).
Is there any sodium in this recipe?
Sodium information is not provided for this recipe.
What kind of sugar is used?
The recipe calls for 3/4 cup of granulated sugar.
How do I prepare the baking dish?
You should lightly butter the 9-inch baking dish before adding the pudding mixture.
What type of vanilla is used?
The recipe requires 1 teaspoon of vanilla extract.
What gives the pudding its caramel note?
The caramel note comes from baking the pudding until a crust forms and then stirring that crust back into the mixture.